Fermented Meat & Smoked Trout

Driving around Northern Minnesota for a couple of days with writer Amy Thielen, seeing sights, tasting bites, and making photographs for Amy’s upcoming book on Midwestern cuisine (Clarkson Potter, 2012). This evening we stopped on the rocky shore of Lake Superior for a quick dinner of bison pastrami, elk summer sausage, and smoked trout from Lake Superior. Tonight we sleep in a lakeside hotel. Tomorrow we watch the fishermen haul in their catch.